Spiced Zucchini Walnut Bread with Sour Cream Glaze
Cook Time: 45 minutes
Prep Time: 20 minutes
Total Time: 1 hour 5 minutes
Description:
This Spiced Zucchini Walnut Bread is a delightful treat, perfect for any occasion. Its moist, tender crumb is enhanced by a harmonious blend of spices, including cinnamon, nutmeg, and ground cloves. The addition of sour cream not only keeps the bread incredibly moist but also imparts a subtle tang that beautifully complements the warm spices. Walnuts add a delightful crunch, while the optional oat bran boosts the bread’s nutritional value. Whether you’re using full-fat or low-fat sour cream, the result is a wonderfully flavorful bread that is sure to be a hit.
Recipe Category: Quick Breads
Keywords: Breads, < 4 Hours
Ingredients:
For the Bread:
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup sour cream (can use 3% low-fat)
- 1/2 cup finely shredded zucchini (squeezed dry)
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped walnuts
- 2 tablespoons oat bran (optional)
For the Sour Cream Glaze:
- 1/4 cup sour cream
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions:
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Preheat the Oven: Begin by preheating your oven to 325°F (165°C). If you’re using mini-loaf pans, grease them lightly. Alternatively, if using a 13 x 9-inch pan, line it with parchment paper and grease it well.
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Prepare the Batter: In a large mixing bowl, beat together the eggs and granulated sugar until well combined and slightly frothy. Add in the sour cream, shredded zucchini, and vanilla extract, mixing until smooth. Gradually incorporate the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt, stirring until just combined. Be careful not to over-mix as this can result in dense bread. Gently fold in the ground cinnamon, nutmeg, ground cloves, walnuts, and oat bran (if using).
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Bake the Bread: Pour the batter evenly into the prepared mini-loaf pans or into the lined and greased 13 x 9-inch pan. Place the pans in the oven and bake for 45 to 50 minutes if using mini-loaf pans, or 30 to 35 minutes if using a 13 x 9-inch pan. The bread is done when a cake tester or toothpick inserted into the center comes out clean.
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Cool and Glaze: Allow the bread to cool in the pans for about 15 minutes. Gently remove the loaves from the pans and continue cooling on a wire rack. Once the bread has cooled completely, brush the tops with the sour cream glaze.
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Make the Sour Cream Glaze: In a small bowl, whisk together the sour cream, confectioners’ sugar, and vanilla extract until smooth and well combined. This glaze will add a sweet and tangy finish to your bread.
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Serve and Enjoy: Slice the cooled bread and enjoy a delightful piece with your morning coffee or as a sweet afternoon treat. This Spiced Zucchini Walnut Bread is perfect for sharing or enjoying with loved ones.
Notes:
- For a richer flavor, consider toasting the walnuts before adding them to the batter.
- This bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. To thaw, simply leave it at room temperature or warm it gently in the oven.
- Experiment with adding a handful of raisins or dried cranberries for an extra burst of sweetness and texture.
Enjoy baking and savoring this incredibly moist and flavorful Spiced Zucchini Walnut Bread with its tangy sour cream glaze! 🍞🍂🥄
